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Monday, January 17, 2011

A friend posted a photo of roast cauliflower on her Facebook page, and I happened to have a cauliflower waiting for me in the fridge. So I decided to steal the recipe, which happens to be insanely simple.

Basically, slice the cauliflower, brush or drizzle a little olive oil, sprinkle a little salt, then roast at 425 degrees for 20-25(ish) minutes, depending on how thick your slices are.

I cut my cauliflower in wedges - 8 pieces all together. After about 20 minutes, I turned the cauliflower over and let it go for another 5 minutes or so. Completely yummy.

I think next time I might use a tad less olive oil at the beginning of roasting and drizzle with some lemon olive oil at the end.

Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others. Columnist at American Recycler. Blogger at www.cookistry.com and reviews.cookistry.com.

2 comments:

This is our favorite way to eat our veggies! Also try sprinkling some parmesan on it right out of the oven. My current favorite variation is to roast cauliflower with cut up tomatoes and spiced with curry powder. Yum!

I always roast cauliflower at home. This past T-Day, I roasted the florets and then tossed with toasted pine nuts and chopped medjool dates. Sounds odd, but, boy does it work. I got the recipe from FN.

Oh... I noticed you had a picture of Pasolivo in the last post... their Lemon version is awesome of roast cauliflower AND broccoli.

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